Shredded Chicken Cold Noodles

Overview

Summer is here before you know it. Although this is a season when everything grows and thrives, some people cannot eat in the high temperature of summer. I’ve always had a good appetite, but I also like to eat something cooler in the summer. Cold noodles are my favorite - Shanghainese call them cold noodles. When summer comes in Shanghai, cold noodles and cold wontons will be sold in restaurants of all sizes. Today’s dish of cold noodles with shredded chicken has simple ingredients, but it is quite nutritious. It includes buckwheat noodles, a variety of grains, shredded chicken as a meat dish, and carrots and cucumbers as a vegetarian dish. The taste is also salty and delicious, especially the use of rice vinegar, which is refreshing and appetizing.

Tags

• noodles
• home cooking
• summer recipes
• lunch
• dinner
• buckwheat whole flour instant noodles
• chicken breast
• fresh soy sauce
• fruit cucumber
• ginger
• oyster sauce
• rice vinegar
• sesame oil
• carrot

Ingredients

Steps

1. 1 Have all ingredients ready.

   

2. 2 Cut the chicken breast into 2-3 slices crosswise.

   

3. 3 Add ginger slices to a pot of boiling water and cook for 5 minutes. Turn off the heat and simmer for 5 minutes. Tear open the inside of the chicken and take it out when it becomes white.

   

4. 4 Tear the chicken breast into shreds, slice the cucumber and carrots first and then shred them.

   

5. 5 Soak the buckwheat noodles in warm boiled water for about 20 minutes until the buckwheat noodles have no hard core, then remove and drain.

   

6. 6 Pour in the sesame oil and stir evenly to prevent the noodles from sticking.

   

7. 7 Put fresh soy sauce, rice vinegar, and oyster sauce into a small bowl and stir evenly to make a sauce.

   

8. 8 When eating, put the noodles on a plate, cover with shredded chicken, carrots and cucumbers, and pour the sauce over them.

   

9. 9 Mix well and serve. It’s salty, sour and appetizing!